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Homentashn (Poppy Pockets)
Homentashn (Poppy Pockets) is a traditional Jewish recipe (from the Central European Yiddish population) for a classic sweet pastry made form a challah dough (brioche-style dough) base filled with a poppy seed, dark honey and citrus zest mixture. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Poppy Pockets (Homentashn).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+15 minutes resting)
Serves:
8
Rating: 
Tags : Spice RecipesMilk RecipesBaking RecipesCake RecipesJewish Recipes
This is a classic Yiddish recipe for Homentashn, a pastry of a brioche-style dough filled with a poppy seed, citrus zest and honey mixture.
Ingredients:
For the Filling:
400g
poppy seeds
finely-grated zest of 1 orange
finely-grated zest of 1 lemon
250ml milk
250ml dark honey
100g raisins
1 batch
challah dough
Method:
Place the raisins in a bowl, cover with water (or tea or a little dark rum) and set aside to plump.
The following day, prepare the dough (this site's challah dough is good for this).
Now grind the poppy seeds as finely as you can (use a coffee or spice grinder) then scrape into a saucepan and mix with the citrus zests. Drain the raisins and add these along with the honey and 200ml of the milk. Heat gently, stirring constantly, for 15 minutes. Take off the heat and add more milk if the mixture looks a little dry then set aside for 15 minutes.
Take about 90g of the mixture and work into the challah dough (this flavours the dough and gives an indication of what's inside.
Turn the dough out onto a work surface and roll out about 6mm thick. Cut out 5cm diameter rounds from the dough and sit about 3 tbsp of the filling mixture into the centre (the dough should be quite full. Now take three sides of the dough and bring together near the centre (do not completely enclose the filling. Pinch the corners to seal so that you have a triangular pocket with the filling inside.
Carefully transfer the pastries to a lightly-greased baking tray then place in an oven pre-heated to 180°C and bake for about 35 minutes, or until the pastry is cooked through and golden brown.
Serve warm.
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